Quality of Trappist cheese from Croatian dairy plant

Mljekarstvo

Merćep, Anđela¹  Cvrtila Fleck, Željka¹  Kirin, Slavko¹  Filipović, Ivana¹  Mitak, Mario¹  Njari, Bela¹  Kozačinski, Lidija²  Zdolec, Nevijo¹ 

[1] University of Zagreb, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Animal Foodstuffs, Heinzelova 55, Zagreb, Croatia

关键词: Trappist cheese;    chemical composition;    sensory evaluation;    technological parameters;    standardization;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The paper presents technological parameters, basic chemical composition and sensory evaluation, as well as the yield of 146 samples of Trappist cheese. In terms of water content in non-fat matter (56.36-58.31 %), Trappist cheese belongs...

【 授权许可】

Unknown